Date: Tuesday, July 8, 1958
Place: Copenhagen, Denmark
Since today was a free day, Sue, Mynie, and I headed down town to get rid of some more money. I got mom a darling porcelain figurine of a little girl ($10.12) and some more Christmas decorations ($5.17) at Permanentes. (Good Luck, Santa!)
We ate a four course lunch in the Seven Nations with more dessert just like last night’s complete with sparklers and second helpings! As if this wasn’t enough, Sue and I each got a box of the biggest strawberries you ever saw for 24 cents and rushed back to the hotel in a taxi where we spent the rest of the afternoon reading and eating every one of these berries! Sure was good!
We really wrapped up our stay in Copenhagen in a neat way! Sue’s friend Dick F., who is touring Europe with his friend, Jim F., arrived in Copenhagen this afternoon, so we went out with them. First back to the Seven Small Homes (Eight Large Mansions, as Jim would say) for a delicious beef tenderloin dinner (mushrooms, too, and more strawberry dessert), then to Tivoli for a fabulous time.
First a ride on the roller-coaster (my first). Not too scary! I really hung on to Jim, and then to have our pictures taken – I was a mermaid (just like the one in the harbor) and Jim was sort of a cave man! What a riot. Went to this real neat place to dance, and then back to the hotel and up to the bar for more dancing. In at 1:30 to pack. Bed at 2:30 – up at 6:00.
Here she is, folks!
The weather in Denmark is ideal for producing high quality strawberries. The season starts around mid-June and lasts approximately three to eight weeks, depending on the weather. It’s the bright summer days and cool nights that contribute to the wonderful sweet flavor of the popular berries. The most famous location for strawberry growing is the island of Samsø.
In Denmark, strawberries are often eaten raw with cream or milk. A more traditional preparation is “Rødgrød med Fløde”, a red berry pudding with cream. A variety of berries may be used in the recipe, including strawberries, raspberries, and red currants. The name of the dish is notorious for being very difficult for non-natives to pronounce – successfully doing so will earn you great respect.